Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting (Gus Zhu)

• A completely new approach to learning about wine and wine tasting
• Why do we taste the way we do? This book explores the science behind our sensory experiences, covering not just wine but a variety of foods and beverages
• Aimed at the non-scientist curious wine lover as well as the wine professional
• Looks at the visual appreciation of wine, the taste of wine on the palate and the smell of wine, and explains the chemical and sensory aspects of each
• The text is illuminated by accompanying graphics
• Readers can put into practice what they've learned by tasting six pairs of wines

In Behind the Glass readers will discover the science involved in wine tasting and learn why wine tastes the way it does. Wine is chemically very complex, while sensory appreciation can be subjective, meaning that our perception of wine is many layered. Behind the Glass is aimed at the non-scientist curious wine lover or wine professional and uses flavor chemistry and sensory science to help readers understand what is going on when they taste a glass of wine. The book is divided into three sections, on the visual appreciation of wine, the taste of wine on the palate and the smell of wine, and explains the chemical and sensory aspects of each. The text is illuminated by accompanying graphics. The book concludes with six pairs of wines to taste, to allow readers to put into practice the ideas explored in the book. By understanding more fully the chemical and sensorial aspects of wine tasting readers will equip themselves to better appreciate each glass of wine they taste.